Flourless almond cookies. Chewy goodness that's a breeze to make.
(Adapted/simplified from a recipe from the L.A. Times — the original had cherries.)

Ingredients

• 1 lb. blanched almonds (~3 c.)
• 2 c. sugar
• 1 scoop vanilla sugar (or: 1 T. vanilla extract)
• 3 egg whites

Directions

1. In food processor, grind almonds with sugar and vanilla sugar to fine meal.
2. Pour egg whites across top.
3. Process until mixture comes together and forms a ball. (If it seems too dry, add a T. of water.)
4. Moisten your hands, and form cookies (slightly flattened spheres) about the size of a walnut.
5. Wet hands each time they get sticky — about every five cookies or so. (You can use two spoons to shape them, if you prefer.)
6. Place on a foiled cookie sheet.
7. Bake at 325 about 35 minutes, until delicately browned.
8. Cool in pans until fully set, and then complete cooling on racks.

This recipe was submitted by rivka on April 29, 2005.